Southern “Crowd Pleasing” Potato Salad
“Creamy, soulful crowd-pleasing potato salad recipe! Southern style with simple ingredients and old-fashioned flavor”
Watch me make this Southern “Crowd Pleasing” Potato Salad from start to finish!
My family is SUPER picky about potato salad. The question “Who made the potato salad?” is asked at least once by someone during our family get-togethers. That’s because there are only 3 people allowed to bring potato salad and that’s my grandma Barb, my aunt Adrienne or Mrs. Ingrid from the church. Any other “imposter” potato salad gets a serious side eye.
EVERYONE prefers Mrs. Ingrid’s because it’s so creamy with the perfect mayo-mustard ratio. She cuts her eggs and potatoes really small so you get a bit of everything in each spoonful. It’s heavenly!
The best Southern potato salad uses pretty much the same traditional ingredients: potatoes, mayo, mustard, eggs, relish, and seasonings. It’s all about the ratio of each that can make or break a potato salad. And somehow Mrs. Ingrid has discovered that perfect ratio.
I attended my little cousins birthday party and Mrs. Ingrid’s potato salad sat proudly on the table. My aunt was lucky enough to get her to make a huge batch for the party. I took an entire to-go box full of the stuff home and got to experimenting! It was nice having the original there to do the side-by-side testing.
This potato salad recipe was the closest I could get to Mrs. Ingrid’s secret recipe although I still feel a hint of something is missing. Maybe a bit of clove from the sweet relish or a tad of sugar? Maybe a hint of celery? Ahh who knows! After 4 batches of sampling potato salad, I don’t want to eat potato salad for a loooong time. This recipe, however, is amazing!!
Since Mr’s Ingrid is in the process of opening up a restaurant she doesn’t share her recipes. (I’ve asked many times. Maybe one day she’ll come on Divas Can Cook and do a demo for us!)
As for now, THIS will be my go-to potato salad recipe for now on!! I love it! Sorry old potato salad recipe.
Ok, are you ready for a shocker….
…something that I thought would NEVER happen on Divas Can Cook. Guess what mayonnaise I used in this potato salad?? Nope, not homemade. Nope, not Dukes …..I used 100% HELLMAN’S!!! *gasping pearl clutch*
I knooooow right!! Hell must have frozen over 4 real!
Normally I use Duke’s mayonnaise or a combination of Dukes and Hellman’s for my potato salad. Even though I still think Duke’s mayo is soooo freakin good, I’m really feeling this new life Hellman’s have given me in this potato salad yall!! I’m pretty sure that Mrs. Ingrid uses Hellman’s after my taste tests and because of that I’ve switched to using all Hellman’s (or homemade mayo) in my deviled eggs and potato salads.
When I used Dukes I’d always have to add in a little sugar to balance everything out, but Hellman’s is already slightly sweeter so I don’t have to add any. Don’t get me wrong, I’m still a Dukes girl through and through! It’s gonna take some more convincing for me to switch over completely to Hellman’s but I’m up for the challenge!
Who shall win my heart for good?!? Stay tuned for the showdown! (not really but it sounded fun)
TIPS FOR THE BEST POTATO SALAD
- Dice it up small. Mrs. Ingrid dices her eggs and potatoes really small, both almost the same size upon my inspection. This promises that each bite is full of that creamy, balanced goodness. You really do get a bit of everything which makes it taste so perfect.
- Use a good sweet pickle relish. If you can go for a homemade relish from the Farmers Market. A sweet relish really adds that nice level of flavor to potato salads.
- It’s all about the MAYO! Yes, I’ve converted from Dukes to Hellman’s for my potato salads but if you’re not ready to convert then use your favorite mayonaisse or a homemade one. Either way, make sure it’s a mayo you would actually eat and not some off-brand one since the mayo is the base for the sauce.
- Add salt and pepper. Don’t you dare skip this! …Like for real don’t! You MUST season everything up. TASTE, TASTE, TASTE! Your taste buds are your recipe for flavor when it comes to a truly delicious southern potato salad.
- Boil the potatoes in slightly salty, seasoned water. This adds a nice light hint of flavor. I just use salt, pepper and onion flakes.
- DON’T over cook the potatoes. Diced potatoes cook quickly. If you over cook them you’ll have mashed potatoes and not potato salad. They should feel firm but tender to the bite. Drain and refrigerate the potatoes after cooking. This will help keep them firm when stirring into the sauce
I hope you guys enjoy this recipe as much as I do!! Thanks, Mrs. Ingrid for the inspiration. One day I’ll convince you to give me that recipe!!!!! *wink*
Get the Recipe: Southern Crowd Pleasing Potato Salad
- 1 pound potatoes, I used two 8 oz russet potatoes
- 8 eggs, (can use less if desired)
- 1/2 cup white onions, diced small
- 1/2 cup + 2 Tablespoons sweet pickle relish
- 1 cup Mayonnaise (Hellmans or Dukes), (use 3/4 cup if you prefer it less creamy)
- 1 ½ tablespoons yellow mustard
- sea salt or seasoning salt and cracked black pepper, to taste
- smoked paprika & green onion, garnish
- Peel and dice potatoes into ½ ich cubes.
- Place cut potatoes in a bowl of cool water as you cut them to prevent them from turning brown. Set aside.
- Add water to a large deep skillet (enough to cover potatoes) and season the water with salt and pepper. (I also added green onion flakes to the water. The water should taste a bit salty like a broth)
- Bring water to a boil and with a slotted spoon add potatoes into the water.
- Boil just until the potatoes are tender to the bite but still holds its shape. This won't require much time at all. (keep a close eye on them, checking often, because you don't want them to get mushy)
- Drain potatoes.
- Place potatoes on a plate and refrigerate until cold. (this will help them maintain their shape while stirring in the sauce later)
- While potatoes are chilling, boil and peel the eggs.
- Place the egg yolks in a large bowl and mash them up.
- Dice the egg whites up and place them into the bowl.
- Stir in onions, relish, mayo, and mustard.
- Season sauce with salt and pepper.
- Stir in cooled potatoes until potatoes are coated in the sauce.
- Gently mash a few of the potatoes, while stirring to create a creamier, thickened texture.
- Taste again and add more salt and pepper if needed.
- Place in a casserole dish and garnish the top with paprika and green onion flakes if desired.
- Refrigerate for 3 hours or overnight.